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Welcome to the new Lobel’s Culinary Club.
In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.
A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.
We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.
With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.
Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.
For your dining pleasure,
Stanley, David, Mark, and Evan Lobel
Articles by Month:
Articles by Subject:
On August 8,2013
In
bacon
,
culinary classics
,
spring
,
summer
,
recipes & techniques
,
sandwiches
,
pork
In honor of National Sandwich Month, this Culinary Classic article features a classic sandwich.
Though there is no direct trail to an inventor of the BLT, it appears to have developed in the early 1900s in the United Kingdom and United States as part of the rise in popularity of what were known as club sandwiches. Such sandwiches were built on the foundational ingredients of lettuce, tomato, and then other ingredients—turkey, bacon, or ham, for instance.
What you put into your BLT can be as important as the order in which you put it together. Furthermore, a real and traditional BLT doesn’t take off on flavor tangents. It’s all pretty well defined in our collective consciousness: bread, bacon, lettuce, tomato, mayonnaise, salt, and black pepper.
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On June 11,2013
In
grilling
,
pork
,
spring
,
summer
,
recipes & techniques
More and more, backyard cooks are turning to pork when deciding what to grill. It is delicious when cooked over an open fire and, being a sweet-tasting meat, lends itself to any number of marinades, rubs, sauces, and seasonings.
(more...)
On May 6,2013
In
barbecue
,
pork
,
smoking
,
spring
,
summer
,
recipes & techniques
The term barbecue comes from barbacoa, which is purported to translate as “sacred fire pit.” And fittingly so, because we can hardly think of a more transcendent food experience than sinking your teeth into the melt-in-your-mouth results of true low-and-slow barbecue. The results are fully worth waiting and watching for hours upon hours, and the experience is pure bliss.
(more...)
On April 14,2013
In
beef
,
entertaining
,
food history
,
grilling
,
lamb
,
pork
,
poultry
,
spring
,
summer
Does the prospect of preparing a grilled party menu for more than 10 people make your palms sweat? Kabobs can feed armies. In fact, Middle Eastern armies are credited with the invention of kabobs having used their swords as skewers for meats that were roasted over open-flame fires.
(more...)
On January 10,2013
In
beef
,
entertaining
,
food history
,
lamb
,
pork
,
poultry
,
super sunday
,
veal
Every once in a while a good old favorite comfort food gets “rediscovered” and becomes the latest retro-hip trend. Meatballs are currently enjoying such a comeback. And we couldn’t be more thrilled. Perhaps they aren’t as pretty as trendy cupcakes, but they are delicious comfort food in a bite-sized package.
(more...)
On November 4,2012
In
ask the butcher
,
beef
,
lamb
,
pork
,
poultry
,
television
,
videos
,
recipes & techniques
This past weekend, Evan Lobel was featured in an episode about home butchering on Martha Stewart’s new show, “Martha Stewart’s Cooking School.”
 Evan Lobel & Martha Stewart
Photo credit: Rob Tannenbaum/MSLO
(more...)
On August 19,2012
In
holidays
,
recipes & techniques
,
beef
,
pork
,
bacon
,
sandwiches
We love all the crazy national food holidays. It gives us a chance to talk with our fans and customers about a variety of foods, from the unique and odd to the everyday and traditional. This month it’s National Sandwich Month and National Panini Month. So we put our culinary thinking caps on and put together this guide to all things sandwich. We hope you’re hungry, because we’ve gone way beyond PB&J!
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On July 8,2012
In
ask the butcher
,
hot dog
,
pork
,
beef
,
sausage
Hot dogs are the perfect menu item for a lazy summer day, a quick-grill dinner, a picnic on the beach, or a cook-out with friends. To celebrate all that the hot dog is, the National Hot Dog & Sausage Council has declared July as National Hot Dog Month! There is even National Hot Dog Day on July 20 for all hot dog lovers to load up the toppings and devour their favorite franks.
It’s not just all about the best steaks with the Lobels—they enjoy a great grilled dog as well! Curious to know what a master butcher puts on his hot dog? So were we—so we asked!
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On May 20,2012
In
beef
,
beer
,
food pairings
,
pork
,
poultry
,
sausage
,
seafood
,
summer
,
seasons
,
spring
American Craft Beer Week falls in May, and we look forward to it every year—nearly as much as we look forward to dusting off our grills and throwing a thick Porterhouse down over the flames!
Being butchers who have practiced and honed our craft for five generations, we can appreciate the expertise, skill, and care that go into making a fine craft brew. We are passionate about cutting meat, sourcing the very best meat, and providing our customers with a peak dining experience. We feel that craft brewers are just as passionate about providing a delicious, high-quality, refreshing brew with every frothy glass.
Being cookbook authors and devoted home-cooks, we also love a great entrée and beverage pairing. We know how a fantastic meal can be elevated to new heights by a perfect pairing with a delicious microbrew—and vice versa.
(more...)
On April 15,2012
In
culinary classics
,
food history
,
pork
,
recipes & techniques
,
sausage
,
seafood
You’d be hard pressed to find a breakfast dish more decadent than Eggs Benedict.
It’s the kind of dish that is food for the psyche and soul. It is the elegant pinnacle of comfort food, an ode to excess. If you’re looking for a healthy blast of protein and carbs to get your day started, make a beeline for yogurt and an egg-white sandwich. Eggs Benedict, and its infinite variations, is all about indulgence—throwing caution to the wind for an almost divine interaction with your food. It’s petit déjeuner for a lazy day.
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